Smokey Chilli Beans with Cashew Sour Cream
by Jade @panaceas_pantry
This World Vegan Month, Garden of Vegan has teamed up with Jade or as you may know her, @panaceas_pantry
Together we hope to inspire you to cook more of your favourite meals with a vegan twist.
You don’t have to sacrifice on flavour.
And you do get to nourish and nurture your body with nature's medicinal wholefoods!
So whats for dinner... Smokey Chilli Beans with Cashew Sour Cream
This recipe is;
-Made from wholefoods
-High in Iodine
-A great source of antioxidants, vitamins and minerals
-Includes colours from the rainbow
Enjoy this easy and delicious dinner as is, or add some of your favourite activated nut and seeds.
2 red onions, finely diced
1 red capsicum, finely diced
2 medium carrots, diced
2 Tbsp olive oil
1 tsp salt
3 tsp smoked paprika
2 tsp ground cumin
1 tsp ground turmeric
2 tsp dried oregano
1–2 tsp chilli flakes (optional)
4 cloves garlic, crushed
3 cans of beans, drained (we use a mixture of black beans, kidney beans and white kidney beans) and rinsed well
2 cups cherry tomatoes
1/4 cup tomato paste
2 cups water
1/2 bunch kale, stems removed and sliced
To serve: rice, quinoa, bread or corn chips, sour cream* (see recipe below), lime and coriander (highly recommend)
1 cup cashews, soaked for 2 hours
1 tsp apple cider vinegar
1 lime, juiced
1/4 cup of plant based milk
1/2 tsp salt
CHILLI BEANS; Heat a large skillet over a medium flame. Once hot add oil and heat for 30 seconds, now add in onion and salt and sautéed for 3 mins or until the onion is tender.
Next, add in capsicum and carrot and continue to cook for 5 minutes.
Pour in spices and crushed garlic and cook for 1 minute- this helps to brown off the spices and improve flavour.
Add drained beans, tomatoes, tomato paste and water and cook on low-medium for 20 minutes, stirring occasionally. If at any stage you need to add a splash of water do so (you want the chilli to have a nice amount of sauce, it should not be dry).
SOUR CREAM; While your chilli is cooking prepare the sour cream. Combine all of the ingredients in a blender and blend for 1 minute, or until completely smooth.
Finally, after the chilli beans have cooked for 20 minutes add in the kale and cook a further 5 minutes. At this point, we recommend blending around a 1/2 cup of the mixture to create the best texture. This is easiest to do with a stick blender- just use the stick blender to blend a few patches, and mix it all together. Alternatively, remove around 1/2 cup of the chilli beans and blitz in a blender. Pour the blended mix back into the skillet and mix through.
Top with sour cream, extra lime juice and fresh coriander. Serve immediately with grain of choice, bread or corn chips.
Serve and enjoy!
So, what about a sneaky snack or tempting dessert? And when we say sneaky, there is nothing sneaky about it. 100% plant-based, sugar free, oil free and DELICIOUS.
Check out Jade’s RASPBERRY COCONUT MACARONS
To view more recipes from Jade, check out her;
COCONUT AND ROSE CHIA PUDDING
Find more of Jades’ decadent and wholesome recipes at www.panaceaspantryblog.com or follow her @panaceas_pantry